Basic quality management for improving the business stability of small food enterprises in Southeast Asia: The case of a fermented rice noodle company in Thailand preventing noodle liquefaction

Abstract

This study investigates the impact of basic quality management on the product quality and profitability of small- and medium-sized Thai fermented rice noodle (khanom jeen) manufacturers. Specifically, an interview survey of a small-scale khanom jeen producer in Thailand was conducted to highlight the effects of sudden noodle liquefaction during manufacture on profitability and determine the cost of implementing a liquefaction risk management system. This case study shows that systemized basic quality management can help conventional small- and medium-sized manufacturers to stabilize their product quality and business management. Moreover, specific techniques based on the latest findings in the field of food science can also be adopted to prevent the liquefaction problem.